The quality of milk in relation to cheese manufacture
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1990.tb02420.x/fullpdf
Reference23 articles.
1. Influence of storage of milk on casein distribution between the micellar and soluble phases and its relationship to cheese-making parameters
2. Factors influencing casein distribution in cold-stored milk and their effects on cheese-making parameters
3. Seasonal trends in the efficiency of recovery of milk fat and casein in cheese manufacture
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